CARAMELISED ONION & GOATS CHEESE GALETTE
This Apple, Caramelised Onion & Goats Cheese Galette is full of flavour and does not disappoint – give it a go!
for 4 servings
4 medium size apples, sliced into thin half-moons 5mm thick
2 red onions
1 tbsp brown sugar
2 tbsp balsamic vinegar
100g ash coated goat’s cheese
1 sheet puff pastry thawed out
4-5 sprigs fresh thyme
1 tbsp butter for cooking
Olive oil for cooking
Pinch of sea salt
Preheat the oven to 180°C. Line a rectangular baking tray with parchment paper, set aside.
Add the butter to a frying pan on medium heat followed by the onions, stir to coat. Allow the onions to sweat until they become transparent (8-10 minutes), keep stirring to prevent burning.
Add the brown sugar and balsamic vinegar and stir through. Cook for a further 5-8 minutes or until the balsamic becomes sticky and thickened. Remove from the heat.
Toss the sliced apples together in a mixing bowl with ¾ of the thyme leaves, a good pinch of sea salt and a little drizzle of olive oil to coat.
Lay the thawed-out puff pastry onto the baking tray. Spread the caramelised onion mixture evenly over the pastry, leaving a 6-7cm border from the edge of the pastry.
Lay 5 slices of apples in the same direction, slightly overlapping each over. Then lay another 5 slices of the apples in a separate direction. Repeat this process until you have 3 by 4 rows.
Crumble up the goat cheese into chunks and spread over the top and in-between the apples. Spread the remainder of the thyme leaves over the top.
Using a flat spatula, gently lift up the pastry border and fold the pastry edges inwards over the top of the pie ingredients.
Bake for 28-30 minutes or until the pastry is lightly browning and puffing up. Serve warm from the oven or enjoy later cold for a picnic.